Serious question for you all.. have you EVER thought to put sourdough discard in your meatballs?!
If you answered no, you’d be like me.
I’ve used discard in A LOT of recipes but when I stumbled across the idea to put discard in my meatballs my first thought was- how have I not been doing this the entire time!?
nutritional benefits
- PRE-DIGESTED ELEMENT: Using sourdough discard is a great way to add a fermented element to meatballs. Although you won’t get as many probiotics from discard as you would if it was active, there are still benefits to be had! Both discard and lemon zest can help to break down the protein, fats and carbohydrates to help your body digest this meal optimally.
- FATS, FATS, FATS: Alllll of the healing fats- from dual protein sources, olive oil, ground flax- full of essential fatty acids to support optimal cognitive function and more.
- PROTEIN, PROTEIN, PROTEIN: Naturally, from the beef & pork (and egg if you use them!). The best part? Having the sourdough discard and lemon zest included to help make all of these aspects even more bioavailable for your body!
- DAIRY-FREE, EGG-FREE, GLUTEN-FREE OPTIONS: View all the tips on how to make this recipe work for you!
- HELLO VITAMINS & MINERALS: Loaded with antioxidants and anti-inflammatory properties- especially because of the spice mix!
MEATBALL INGREDIENTS
- 2lbs Ground Beef or Bison
- 1lb Ground Pork or Bacon
- 1/2 cup Sourdough discard (active or not – could also omit discard completley and/or use milk of choice or 2 eggs as substitute as well)
- 1/3 cup Ground Flax
- 1/3 cup Zesty Italian Spice Blend
- 2 tbsp Olive Oil (if you do not use milk, egg or discard you may need a touch more olive oil and a splash of water)
- 1 tbsp Salt, Pepper & Garlic Powder
- Optional add-ins: Freshly diced herbs, finely diced onion of choice, minced garlic, lemon/lime juice, feta, spinach, cheese, finely diced bacon, sun-dried tomatoes, etc.
ZESTY ITALIAN SEASONING
- 3 tbsp Parsley
- 3 tbsp Basil
- 3 tbsp Garlic Powder
- 2 tbsp Rosemary
- 1 tbsp Onion Powder
- 1 tbsp Oregano
- 1 tbsp Thyme
- 1 tbsp Onion Flakes
- 1 tsp Crushed Red Pepper
- 1/2 tsp Black Pepper
- 1/2 tsp Sea Salt
- 1 tbsp Custom Lemon-Turmeric Zest Blend or Lemon Powder/Lemon Peel with pinch of Turmeric
DIRECTIONS
- Mix all ingredients together, ideally with your hands to fully emulsify everything.
- The mixture should form a ball with ease and not fall apart.
- Roll a large tablespoon full and lay them a parchment lined baking sheet. If needed, wet your hands to avoid the mixture sticking to you.
- Once they are all rolled out you can freeze or bake.
- IF FREEZING:
- Freeze on baking tray until frozen. Once frozen, transfer to ziplock or vacuum seal bags to store in freezer until ready to use. Ideally, use within 6mo once frozen.
- When ready to use, bake or airfry from frozen or thaw in the fridge before using. To bake from frozen, place on a parchment lined baking sheet and bake in a preheated oven at 350°F for 45min or until internal temp reaches 165°F. If thawed, place on a parchment lined baking sheet and bake in a preheated oven at 350°F for 25-30min or until internal temp reaches 165°F. You could also cook thawed meatballs in a sauce either stove top or in oven, about 20-30min or until internal temp reaches 165°F. If using air fryer, place frozen meatballs in a preheated air fryer at 400°F, drizzle with olive oil and air fry for 10min or until internal temp reaches 165°F.
- IF BAKING FROM FRESH
- Place on a parchment lined baking sheet and bake in a preheated oven at 350°F for 25-30min or until internal temp reaches 165°F. You could also cook fresh meatballs in a sauce either stove top or in oven, about 20-30min or until internal temp reaches 165°F.
NOTES
- Try this recipe with one of these sauces:
With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”Learn more about me, my credentials or how to work with me here!
SWELL - SOPHROSYNE WELLNESS 